Crawfish Jambalaya
Dive into the rich flavors of this traditional Cajun Crawfish Jambalaya! This one-pot meal features tender crawfish tails simmered with aromatic vegetables, seasoned rice, and a hint of cayenne heat. The deep brown roux adds a unique depth, while fresh parsley and green onions provide a burst of color and flavor. Perfect for a hearty dinner or a festive gathering!
ingredients
- 1 cup minced onion
- 1 tbsp. cooking oil
- 1 tbsp. flour
- 1 ½ cups water
- 1 lb. crawfish tail, peeled (2-1/2 cups peeled tails)
- 2 cups water
- 1 ¼ cups raw long grain rice
- 3 tbsps. minced parsley
- 2 tbsps. green onion tops
- 2 -3 garlic cloves, minced
- 2 ½ tsps. salt
- ½ tsp. black pepper
- ⅛ tsp. red pepper (cayenne)
- ⅛ tsp. dried thyme leaves
- 1 bay leaf
- ¼ tsp. Kitchen Bouquet
- ¼ cup crawfish fat
steps
- 1.
Heat oil in a large pot over medium heat, then add flour, stirring constantly until a deep brown roux forms.
- 2.
Add minced onions to the roux and cook slowly for 3-4 minutes until softened.
- 3.
Gradually pour in 1-1/2 cups water and let simmer uncovered, reducing to about ½ cup over 30 minutes.
- 4.
Stir in the crawfish tails and cook until they turn pink, about 5 minutes.
- 5.
Add 2 cups water to the pot and bring to a boil.
- 6.
Stir in rice, minced parsley, green onion tops, garlic, salt, black pepper, red pepper, thyme, bay leaf, Kitchen Bouquet, and crawfish fat.
- 7.
Cover the pot, reduce heat to low, and cook for about 30 minutes until the rice is tender and liquid is absorbed.
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